Food again!

Jun. 4th, 2012 06:45 pm
Thursday: Puerto Rican Beans and Rice. Get a cup or so of rice cooking and start cooking a pound of pinto beans. The beans should be just barely tender when done. (Presoaking the beans is a good idea.) In the meantime, fry up four strips of bacon, cut into roughly square pieces, in a dutch oven. When the bacon is almost done (but not crispy), add a chopped onion and chopped green pepper; saute in the bacon grease until getting to be tender. Add 8oz tomato sauce, 1/2t oregano, 1/4t garlic powder, 1/4t pepper. Hopefully the beans are done now; drain, reserving the water. Add the beans and 2-3c of the reserved water to the rest. Cook about 45 minutes until it's thick and everything is tender; add more water as needed. Serve over the rice.

Friday I got a confirmation of a third year (yay, I have a job!) so we went out for Chinese buffet.

Saturday a friend did a grilling night, so we brought a bunch of stuff:

Kale chips: Preheat oven to 300. Wash kale. Split down the rib and chop into, well, chip-sized pieces. Toss in a bowl with olive oil, then with salt. Lay out single layer on cookie sheets lined with parchment paper, shiny side of kale up (ribbed side down--then it won't stick.) 15-20 minutes, until the kale is just dry.

Roasted beets and turnips: Chop off the greens and roots. Peel the beets. (We've been using baby turnips so they don't need to be washed). Cut up as needed to make everything the same size; again, using baby turnips means they stay whole. Coat in a 50/50 mixture of honey and balsamic vinegar. Wrap in tin foil and throw on grill, or in oven on pretty high heat (400 or so). Takes 30ish minutes to tender.

Zucchini sticks. Don't skimp on the onion for the dip; it's a really good dip.

Sunday: black bean and mango quesadilla. Cut up mango, put with cooked black beans and cheese between two tortillas, pan fry. Delicious.

Today we had salads and there's a frozen pizza in, so there is balance.

Mmmm, food

May. 30th, 2012 07:51 pm
So much for being organized with food posts...I might do daily-ish. If nothing's posted, assume it's a leftover or mac and cheese night, not that I'm making something so awesome I don't want to embarass everyone.

Sunday we did a chef's salad for lunch, since we needed to eat down the produce. Salad mix, carrots, grape tomatoes, red and green pepper, lots of cucumber (we're swimming in them), last of the celery, a few strips of turkey, cheese, egg, avocado. Mmmm. Dinner was this great mango and black bean salad that the lady found (we're swimming in mangoes from the CSA).

Monday was stir fry. Marinated a little chicken in teriyaki sauce, then fried up that and mushrooms, sugar snap peas, green beans, peppers, Napa cabbage, broccoli. Very green but very good. Really, you can throw just about anything into a stir fry and have it work.

Tuesday: buffalo chicken wraps! cut up chicken breast, fry in very hot oil until browned, toss in buffalo sauce and put on wrap with thin sliced tomato, lettuce, bleu cheese. Mmmm.

Tonight we started with more sugar snap peas, dipped in soy sauce with a little hot chili oil and garlic powder. Then we went for my sister's zucchini lentil skillet recipe. This is tasty; the combination of lentils and soy sauce is fantastic:

Cook 1c lentils in 2c water until just tender; drain. Saute 1 chopped onion in about a tablespoon of oil. Add drained lentils and 2 sliced zucchini, saute about 5 minutes. Add 2 sliced tomatoes on top (canned OK but sliced fresh is best), sprinkle on 1c cheese. Sprinkle with 1/2t garlic powder, 1T soy sauce, 1/4t salt (1/2t if you're more into salt), 1/4t pepper. Cover and steam until tomatoes are tender.



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